09 09
YIELD
4 servings
ACTIVE
20 minutes
TOTAL
50 minutes (includes 30 minutes marinating)
1¼ LB BONELESS, SKINLESS CHICKEN THIGHS, VISIBLE FAT TRIMMED
CUP PLUS 3 TBSP MOJO CRIOLLO SAUCE (WE USED GOYA)
3 TSP OLIVE OIL
1 HASS AVOCADO
½ CUP COARSELY CHOPPED RED ONION
½ CUP SLICED RADISHES
2 TBSP CHOPPED CILANTRO
2 CUPS LETTUCE, SHREDDED
8 FAJITA-SIZE FLOUR TORTILLAS, WARMED AS PACKAGE DIRECTS
Put chicken, cup Mojo Criollo sauce and 1 tsp oil in a large plastic ziptop bag. Seal bag; turn to coat and refrigerate
30 minutes or up to 12 hours.
Heat broiler. Line broiler pan with foil; coat rack with nonstick spray. Remove chicken from marinade; place on rack. Drizzle with some of the marinade in bag; reserve the rest.
Broil 15 minutes. Turn and drizzle with reserved marinade; broil until cooked through. Cut in bite-size chunks.
Meanwhile, halve, peel, pit and dice avocado. Toss with onion, radishes, cilantro, remaining 3 Tbsp Mojo Criollo sauce and 2 tsp oil in a bowl.
Put lettuce on top half of tortillas; top with chicken and avocado mixture. Fold bottoms over filling.
Sour cream and black beans
CALORIES 509 TOTAL FAT 21G SATURATED FAT 4G CHOLESTEROL 118MG SODIUM 999MG
TOTAL CARBOHYDRATES 44G DIETARY FIBER 4G PROTEIN 35G
